Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels

Larrauri, José A.; Rupérez, Pilar; Saura‐Calixto, Fulgencio

doi:10.1021/jf960282f

Cited by 649 publications

(437 citation statements)

References 16 publications

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“…The possible reason may be the thermal degradation of total phenolic compounds started from high drying temperature 70°C [10]. Similar to the results of previous findings, in this research, the optimum drying temperature was 60°C as the highest crude extract and TPC yield were obtained under drying temperature of 60°C [11].…”

Section: Determination Of the Optimum Drying Temperaturesupporting

confidence: 87%

Solid-Liquid Extraction Kinetics of Total Phenolic Compounds (TPC) from Red Dates

Chua

Leng

2018

MATEC Web Conf.

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Abstract.Red dates are one of the most famous herbal plants in making traditional Chinese medicine. They contain large amount of bioactive compounds. The objectives of this research were to optimise the crude extract yield and total phenolic compounds (TPC) yield from red dates using response surface methodology (RSM) and model the extraction kinetics of TPC yield from red dates. Date fruits were dried in an oven under temperatures 50°C, 60°C, 70°C and 80°C until a constant weight was obtained. The optimum drying temperature was 60°C as it gave the highest crude extract yield and TPC yield. Besides that, single factor experiments were used to determine the optimum range of four extraction parameters which were: liquid-solid ratio (10-30 ml/g); ultrasonic power (70-90%); extraction temperature (50-70°C); and extraction time (40-60min). The optimum range of the four parameters were further optimised using the Box-Behken Design (BBD) of RSM. The extraction conditions that gave the highest crude extract yield and TPC yield were chosen. The optimum value for liquid-solid ratio, ultrasonic power, extraction temperature and extraction time were 30ml/g, 70%, 60°C and 60 min respectively. The two equations generated from RSM were reliable and can be used to predict the crude extract yield and TPC yield. The higher the extraction temperature, liquid-solid ratio, and extraction time and lower ultrasonic power, the higher the crude extract and TPC yield. Finally, the results of TPC yield versus time based on the optimum extraction parameters from RSM optimisation were fitted into three extraction kinetic models (Peleg's model, Page's model and Ponomaryov's model). It was found that the most suitable kinetic model to represent the extraction process of TPC from red dates was Page's model due to its coefficient of determination (R 2 ) was the closest to unity, 0.9663 while its root mean square error (RMSE) was the closest to zero, 0.001534.

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Section: Determination Of the Optimum Drying Temperaturesupporting

confidence: 87%

Solid-Liquid Extraction Kinetics of Total Phenolic Compounds (TPC) from Red Dates

Chua

Leng

2018

MATEC Web Conf.

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“…The extracts were obtained according to the method described by Larrauri et al (1997). The total phenolic content was determined according to the adapted Folin-Ciocalteu method (Singleton et al, 1999).…”

Section: Bioactive Compounds and Antioxidant Activitymentioning

confidence: 99%

Optimization of tropical fruit juice based on sensory and nutritional characteristics

et al. 2017

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The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.

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“…The method described by Larrauri, Ruperez and Saura-Calixto (1997) was used with some modifications. A solution of 2,2-azinobis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) 7.0 mM in ethanol was prepared, and it was mixed with a solution of potassium persulphate 2.45 mM at the ratio of 1:1 and left resting for 12 hours at room temperature (28 ± 2°C) in the absence of light.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)

et al. 2012

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This study aimed to evaluate the antioxidant potential and fatty acid profile of gabiroba (Campomanesia xanthocarpa Berg) seeds. In order to obtain the extract, the seeds were dried, crushed, and subjected to sequential extraction by maceration and percolation in a modified soxhlet extractor using solvent polarity gradient composed of hexane, chloroform, ethyl acetate, and alcohol, respectively. The extraction time was six hours. The ethanol extract showed the highest antioxidant potential, given by the EC50 value and the amount of total phenolic compounds. High amounts of unsaturated fatty acids were found in the oil studied, especially the oleic acid.

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Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels

Cited by 649 publications

References 16 publications

Solid-Liquid Extraction Kinetics of Total Phenolic Compounds (TPC) from Red Dates

Solid-Liquid Extraction Kinetics of Total Phenolic Compounds (TPC) from Red Dates

Optimization of tropical fruit juice based on sensory and nutritional characteristics

Antioxidant and fatty acid profile of gabiroba seed (Campomanesisa Xanthocarpa Berg)

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